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1 1/2 cups

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.
  3. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
  4. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped and transfer to a large bowl.
  5. Heat a medium frying pan over medium heat and add the seasame seeds and cook, stirring for 1 to 2 minutes or until golden and add to the bowl with the hazelnuts.
  6. Place coriander seeds and cumin seeds in a frying pan over medium heat and cook stirring frequently for 1 to 2 minutes or until aromatic and seeds begin to pop and then transfer seeds to a mortar and prestle and pound until finely crushed (alternatively, use a coffee or spice grinder) and then add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
  7. Serve the dukkah with some extra virgin olive oil and crusty bread.
  8. NOTE - store dukkah in an airtight container at room temperature.
  9. MICROWAVE TIP - place the hazelnuts in an oven bag and twist the opening to seal and cook gently shaking the bag every minute on High (800 watts 100%) for 3 to 4 minutes or until lightly toasted and aromatic.

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